These crumbl copycat pumpkin cake cookies are so good you'll think you are eating the real deal! They have a soft pumpkin cake texture inside and are topped with a swirl of cream cheese frosting and mini chocolate chips.
You are going to go wild for these crumbl copycat pumpkin cake cookies! Each bite is better than the last, they are so delicious. The cookie itself is a pumpkin cookie with a cake like texture, but they aren't overly pumpkin. I think it's the perfect amount.
So even the pumpkin nay-sayers will love these!
They have a silky smooth thick cream cheese frosting swirled on top with mini chocolate chips. Have you ever had pumpkin with chocolate? It's actually really good!
The cookie itself isn't overly sweet, and the frosting is the perfect balance.
Save yourself a trip to crumbl because these will be your new favorite! And you can make so many of them for a fraction of the cost. Also, you can freeze them for later. So even if you don't want an entire batch you could share a few and freeze the others.
- butter - opt for butter not margarine
- powdered sugar - powdered sugar is used for both the cookie batter and frosting
- brown sugar
- sour cream
- pumpkin puree - this is not the same as pumpkin pie filling, you want plain canned pumpkin puree (no added spices)
- vanilla extract
- all purpose flour
- cream of tartar
- baking soda
- baking powder
- pumpkin pie spice
- cream cheese
How To Make
Wet ingredients. In a stand mixer or a bowl using a hand mixer, beat together the softened butter, powdered sugar and brown sugar. Then mix in the sour cream, vanilla extract, pumpkin puree, egg and egg yolk.
Dry ingredients. Sift together the flour, cream of tartar, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.
Mix the dry ingredients in to the wet.
Chilling. This cookie dough batter needs to be chilled to set up. Chill for 30 minutes in the fridge.
Forming cookies. To prevent cookies from sticking to your baking tray, I always suggest using parchment paper. Use a 3 tbsp cookie scoop (this is the size of an ice cream scoop) and roll each into a ball.
Lay them all out on the parchment paper, making sure to give them space.
The next step is to flatten them. If you don't you will have really puffy tall cookies. Grab a flat bottom glass and a small square of parcment paper. Lay the parchment paper square on top of a cookie ball and use the bottom of the glass to press down until the cookie is about 1/2" thick.
Baking. Bake for 10-11 minutes. You want them to be a bit chewy and not over baked.
Cooling. Transfer them to a wire rack to cool completely before frosting. If they are warm, the frosting will slip right off!
Frosting. To make the frosting, beat together softened cream cheese, butter, powdered sugar, salt and vanilla extract. Spoon this in to a piping bag fitted with a round tip.
Alternatively if you don't have a piping bag you can use a ziploc bag, and snip the tip off.
Start in the middle of the cookie, so the tip of the piping bag is vertical and in a circular motion swirl on the frosting. Use a generous amount!
Sprinkle with the mini chocolate chips.
More Pumpkin Inspired Recipes
- Pumpkin Cream Cheese Muffins
- Soft Pumpkin Cheesecake White Chocolate Cookies
- Best Pumpkin Swirl Cheesecake
- Pumpkin Cream Cheese Cinnamon Rolls
- Pumpkin Loaf With Pie Crust Crumble
- 1/2 c butter
- 1 c powdered sugar
- 1/2 c brown sugar, packed
- 1 egg
- 1 egg yolk
- 1/3 c sour cream
- 1/2 c pumpkin puree
- 3/4 tsp vanilla extract
- 3 c all purpose flour
- 1 tsp cream of tartar
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Cream cheese frosting
- 1/2 c butter
- 8 oz cream cheese
- 3 c powdered sugar
- Pinch salt
- 1/2 tsp vanilla
- 1/4 c mini chocolate chips
- Preheat oven to 350
- In a stand mixer cream together the butter, powdered sugar and brown sugar
- Mix in the sour cream, vanilla extract, pumpkin puree, egg and egg yolk
- In a separate bowl sift together the flour, cream of tartar, salt, baking soda, baking powder, pumpkin pie spice and cinnamon
- Mix the dry ingredients into the wet ingredients
- Chill the dough for 30 minutes in the fridge
- Line a baking sheet with parchment paper
- Use a 3 tbsp cookie scoop for the cookie dough (ice cream scoop size), roll the dough into a ball and space them 2” apart on the baking sheet
- Use a flat bottom glass and a small piece of parchment to press down on the cookies to flatten them (see photos)
- Bake for 10-11 minutes
- While the cookies bake, make the frosting
- Beat together the butter, cream cheese, powdered sugar, vanilla extract and a little pinch of salt
- Pull the cookies from the oven and transfer to a wire baking sheet, let these cool completely
- Put the frosting in a piping bag or a ziplock bag with the tip cut off, swirl the frosting in a circle spiral
- Chill in the fridge prior to eating
- Store in the fridge
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 214mgCarbohydrates: 45gFiber: 1gSugar: 29gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.